Miso Glazed Black Cod

Miso Glazed Black Cod is an elegant and flavorful dish that combines the rich, buttery texture of black cod with a sweet and savory miso glaze. The glaze, made from white miso, sake, mirin, and brown sugar, provides a perfect balance of umami, sweetness, and depth. When the cod is baked, the miso caramelizes on the fish, creating a beautiful glossy finish that enhances the natural flavors of the fish. This dish is often served in high-end restaurants, but you can easily recreate it at home with this simple recipe. The addition of sautéed baby bok choy and shiitake mushrooms makes this dish even more special, adding vibrant color, earthiness, and a burst of freshness. It’s the perfect combination of flavors and textures for a special dinner or a weeknight indulgence. Whether you’re a fan of seafood or looking to try something new, Miso Glazed Black Cod will surely impress your guests or your family.

This dish is also versatile. If black cod isn’t available, you can easily substitute with other firm, mild fish like Chilean sea bass or salmon. The vegetables and broth add layers of flavor that pair wonderfully with the fish, making it a complete and satisfying meal.

Why You’ll Love This Recipe

1. Bold and balanced flavor – The miso glaze is the perfect balance of salty, sweet, and umami, giving the fish a rich and complex flavor.
2. Quick and easy – This dish comes together relatively quickly, making it an excellent choice for a special weeknight dinner.
3. Healthy and nutritious – With fresh fish, baby bok choy, and shiitake mushrooms, this dish is loaded with essential nutrients.
4. Elegant presentation – The glossy miso glaze and vibrant vegetables create a visually stunning dish that’s perfect for entertaining.
5. Versatile – While black cod is the recommended fish, you can swap it out for other firm white fish or even salmon.

Ingredients

For the miso glazed black cod:

• White miso (gluten-free for gluten-free)
• Sake
• Mirin
• Brown sugar
• Black cod fillets (or Chilean sea bass, salmon, etc)

For the baby bok choy and shiitake mushrooms:

• Oil
• Baby bok choy (sliced)
• Shiitake mushrooms (stemmed and sliced)
• Garlic (chopped)
• Dashi, broth, or water
• Soy sauce (or tamari for gluten-free)
• Toasted sesame oil

Variations

• Different fish – While black cod is ideal, you can easily substitute with other firm fish such as Chilean sea bass, halibut, or salmon.
• Vegetable variations – Instead of bok choy, try using spinach, kale, or Swiss chard. You can also add other mushrooms like cremini or oyster mushrooms.
• Make it spicy – If you enjoy heat, add a bit of chili paste or sliced fresh chilies to the miso glaze or sauté with the garlic.
• Low-sodium option – Use low-sodium soy sauce or tamari to reduce the sodium content in this dish without sacrificing flavor.
• Grill the fish – For a different texture and flavor, you can grill the fish after applying the miso glaze instead of baking it.

How to Make the Recipe

Step 1

In a small bowl, whisk together the white miso, sake, mirin, and brown sugar until smooth to create the miso glaze.

Step 2

Place the black cod fillets in a shallow dish and pour the miso glaze over them. Cover and marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 3

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Place the marinated cod fillets on the prepared baking sheet, skin-side down.

Step 4

Bake the cod in the preheated oven for about 12–15 minutes, or until the fish is cooked through and flakes easily with a fork. You can broil the fish for the last 2 minutes to get a golden, caramelized top.

Step 5

While the fish is baking, heat the oil in a large skillet over medium heat. Add the sliced bok choy and mushrooms to the skillet, stirring occasionally.

Step 6

After 4–5 minutes, add the chopped garlic and cook for another 1-2 minutes until fragrant.

Step 7

Add the dashi (or broth or water) and soy sauce (or tamari for gluten-free) to the skillet. Stir to combine, and cook for an additional 3–4 minutes, until the vegetables are tender and the liquid has reduced slightly.

Step 8

Finish the vegetables by drizzling them with toasted sesame oil and stirring to coat evenly.

Step 9

Serve the baked miso-glazed black cod on top of the sautéed bok choy and shiitake mushrooms. Garnish with additional sesame seeds or herbs if desired, and serve hot.

Tips for Making the Recipe

• Marinate the fish – The longer you marinate the fish, the more intense the flavor will be. Aim for at least 30 minutes, but up to 2 hours works even better.
• Adjust the glaze – If you like a sweeter glaze, add more brown sugar; for a saltier glaze, increase the miso or soy sauce.
• Don’t overcook the fish – Black cod is delicate and can dry out if overcooked. Keep an eye on it as it bakes.
• Use a meat thermometer – The fish should reach an internal temperature of 145°F (63°C) when fully cooked.
• Make it ahead – You can prepare the miso glaze and vegetables in advance, then bake the fish and finish the dish on the day you plan to serve it.

How to Serve

This Miso Glazed Black Cod pairs beautifully with a bowl of steamed rice or quinoa. You can also serve it with a side of sautéed greens, like spinach or kale, for added flavor and nutrients. A drizzle of extra toasted sesame oil on top just before serving will add a finishing touch of richness.

Make Ahead and Storage

Storing Leftovers

Store leftover fish and vegetables separately in airtight containers in the refrigerator for up to 2 days.

Freezing

While the fish can be frozen, it’s best enjoyed fresh. If you do choose to freeze it, make sure it’s properly wrapped to avoid freezer burn, and consume within 1-2 months.

Reheating

Reheat gently in the oven at 300°F (150°C) for about 10 minutes to prevent drying out the fish. Alternatively, you can use the microwave, but be cautious not to overcook it.

FAQs

1. Can I use other types of fish?

Yes, you can substitute black cod with other firm white fish like Chilean sea bass or salmon. Just adjust the cooking time accordingly.

2. What is the best way to store leftover miso-glazed cod?

Store leftover fish and vegetables in separate airtight containers in the fridge for up to 2 days.

3. Can I grill the fish instead of baking it?

Yes, grilling the fish with the miso glaze adds a smoky flavor. Just be sure to oil the grill grates to prevent sticking.

4. How do I make the dish spicier?

Add chili paste, fresh chilies, or red pepper flakes to the miso glaze for an extra kick.

5. Can I use dried shiitake mushrooms?

If using dried shiitake mushrooms, rehydrate them in hot water for about 20 minutes before cooking them.

6. Can I make this recipe gluten-free?

Yes, simply use tamari instead of soy sauce to make this dish gluten-free.

7. Can I make the miso glaze ahead of time?

Yes, the miso glaze can be made in advance and stored in the fridge for up to 3 days.

8. How do I know when the fish is done cooking?

The fish is done when it flakes easily with a fork, or when it reaches an internal temperature of 145°F (63°C).

9. Can I use another type of leafy green instead of bok choy?

Yes, you can substitute bok choy with spinach, kale, or napa cabbage.

10. How do I make the dish vegetarian?

You can omit the fish and add tofu or tempeh for a plant-based version of the dish.

Conclusion

Miso Glazed Black Cod is an exquisite dish that blends the richness of miso with the delicate flavor of black cod. The added bok choy and shiitake mushrooms not only enhance the flavors but also provide a wonderful contrast in texture. This dish is perfect for impressing guests at a dinner party or treating yourself to a gourmet meal at home. With its umami-packed glaze and simple ingredients, it’s an easy way to enjoy restaurant-quality seafood in the comfort of your own kitchen.

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